Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and a hint of lemon for subtle smoky richness.

# What You'll Need:

→ Fish

01 - 12.3 oz smoked haddock fillets, undyed and skinless
02 - 16.9 fl oz whole milk

→ Stock

03 - 23.7 fl oz fish or vegetable stock, heated

→ Rice

04 - 10.6 oz Arborio or Carnaroli rice

→ Vegetables and Aromatics

05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 leek, white part only, thinly sliced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil

→ Finishing

10 - 1.8 oz Parmesan cheese, freshly grated
11 - 2 tablespoons flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper to taste
14 - Sea salt to taste
15 - Additional butter for finishing, optional

# How To Make It:

01 - Place smoked haddock in a saucepan with whole milk. Bring to a gentle simmer and poach for 5 to 7 minutes until fully cooked. Remove fish with a slotted spoon and set aside. Flake into large pieces once cooled slightly. Reserve the poaching milk for later use.
02 - Heat olive oil and 2 tablespoons butter in a large, heavy-based pan over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté for 5 minutes, stirring occasionally, until softened but not colored.
03 - Stir the rice into the aromatics and cook for 1 to 2 minutes, stirring frequently, until the rice becomes translucent around the edges.
04 - Pour the reserved poaching milk into the rice. Stir continuously until the liquid is mostly absorbed.
05 - Add the heated stock gradually, approximately one ladle at a time, stirring frequently throughout. Allow each addition to be absorbed before adding the next portion. Continue for approximately 20 minutes until the rice reaches a creamy, al dente texture.
06 - Gently fold the flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley into the risotto. Season with freshly ground black pepper and sea salt to taste. Add an additional knob of butter if desired for enhanced richness.
07 - Remove from heat, cover the pan, and allow the risotto to rest for 2 minutes before serving to develop optimal texture and flavor.

# Expert Advice:

01 -
  • It turns a humble smoked fish into something that feels elegant without any fuss.
  • The creamy texture is deeply comforting, but the lemon zest keeps it bright and alive.
  • You get that slow cooking satisfaction without needing hours at the stove.
  • It impresses guests but never feels intimidating to make on a weeknight.
02 -
  • Don't skip reserving the poaching milk, it carries all that delicate smoky flavor and becomes the secret base of your risotto.
  • Stir often but not constantly, you want the rice to release its starch without turning into mush.
  • Taste the rice after 18 minutes, some batches cook faster and you don't want to overdo it.
  • If your haddock is very salty, rinse it briefly under cold water before poaching to keep the dish balanced.
03 -
  • Warm your serving bowls before plating, risotto cools fast and a warm bowl keeps it creamy longer.
  • If the risotto tightens up before serving, stir in a splash of hot stock or a spoonful of butter to loosen it back up.
  • For extra indulgence, fold in a tablespoon of mascarpone or crème fraîche at the end.
  • Don't walk away during the stock-adding stage, risotto rewards your attention with that perfect texture.
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